Fried Chicken

This is the recipe that seems to be the most common. However, I don't remember anyone using buttermilk - just straight flour and very hot grease, lard or oil.

Ingredients

• 1 whole chicken, cut into pieces (or 3–4 lbs chicken parts)

• 2 cups buttermilk

• 2 teaspoons salt

• 1 teaspoon black pepper

• 1 teaspoon paprika

• 2 cups all-purpose flour

• 1 teaspoon baking powder

• Lard, bacon grease, or vegetable oil for frying

Directions

1. Soak the chicken

• Place chicken in a bowl with buttermilk.

• Refrigerate for at least 4 hours, preferably overnight.

2. Season the flour

• Mix flour, salt, pepper, paprika, and baking powder in a large paper bag or bowl.

3. Dredge

• Remove chicken from buttermilk.

• Coat each piece thoroughly in the seasoned flour.

• Let rest on a rack for 10–15 minutes so the coating adheres.

4. Fry

• Heat about 1 inch of lard or oil in a cast-iron skillet to 325–350°F.

• Fry chicken skin-side down first.

• Cook 12–15 minutes per side until golden brown and the internal temperature reaches 165°F.

5. Drain

• Place on a brown paper bag or wire rack to drain.